Ingredients

Marshmallow Base

  • 80 grams (2.8 ounces) egg whites
  • 100 grams (3.55 ounces) sugar
  • 60 grams (2.1 ounces) applesauce

Syrup

  • 100 grams (3.55 ounces) applesauce
  • 30 grams (1.05 ounces) lemon puree
  • 10 grams (0.35 ounces) ginger juice
  • 300 grams (10.6 ounces) sugar
  • 11 grams (0.4 ounces) agar
  • 100 grams (3.55 ounces) water

Equipment

  • Stand Mixer

    A stand mixer is essential for whipping the egg whites to the perfect fluffy consistency. Ensure your bowl and whisk attachment are clean and dry for the best results.

  • Fine Sieve or Cloth

    You'll need this to strain the ginger juice. Ginger can be quite fibrous, and this step ensures only the pure juice makes it into your marshmallows.

  • Saucepan

    A medium-sized saucepan works best for preparing the syrup. Use one with a heavy bottom to ensure even heating.

  • Thermometer

    An accurate kitchen thermometer is crucial to achieving the precise temperature for the syrup. This can make or break your marshmallow consistency.

Instructions

Step 1

Let's make some delightful marshmallows using a technique that involves whipping part of the applesauce with egg whites, while the remaining applesauce is used in the syrup along with lemon puree and ginger juice. These marshmallows spring well, have clear edges, and stabilize quickly. Enjoy the bright lemon flavor with a hint of ginger. You can substitute lime for a slightly different, yet equally delightful, citrus flavor. Other citrus fruits like orange or grapefruit will require different proportions due to their varying acidity levels.

Step 2

To make ginger juice, grate fresh ginger and squeeze it through a fine sieve or cloth to avoid adding fibrous bits to your mixture. Be sure to only get the juice, as too much fiber can affect the texture of your marshmallow.

Step 3

For the marshmallow base: Combine 80 grams (2.8 ounces) egg whites, 100 grams (3.55 ounces) sugar, and 60 grams (2.1 ounces) applesauce in a mixer bowl. Whip until the mixture is fluffy. Whip the mixture on medium-high speed for best results, ensuring it becomes airy and light.

Step 4

For the syrup: In a saucepan, combine 100 grams (3.55 ounces) applesauce, 30 grams (1.05 ounces) lemon puree, 10 grams (0.35 ounces) ginger juice, 300 grams (10.6 ounces) sugar, 11 grams (0.4 ounces) agar, and 100 grams (3.55 ounces) water. Boil the mixture until it reaches 103-104°C (217-219°F), which should take about 3 to 4 minutes after it starts boiling. The syrup will thicken slightly but should remain fluid for easy pouring into the whipped egg whites. Use a candy thermometer for precise temperature control to ensure the syrup reaches the right consistency.

Step 5

Once the syrup is ready, pour it into the whipped egg whites while continuously mixing. The mixture will be hot; allow it to cool until it's just warm before proceeding to the next step. Avoid adding extra ginger; its tartness should be subtle. If you love the flavor of ginger, this is a great way to enjoy it in marshmallows.

Servings

When it comes to serving these delightful marshmallows, the possibilities are endless!🍬

**Pair with a Hot Beverage:** Imagine a cozy evening, curling up with a cup of hot chocolate or ginger tea, and letting these marshmallows melt in your drink for an extra burst of flavor. ☕️

**Add to Desserts:** These marshmallows can be the perfect topping for a lemon meringue pie or even alongside a fruit salad for a refreshing twist. 🍰🍓

**Gift Basket:** Why not pack them up in a beautiful box with a fancy ribbon? They make an adorable and tasty gift for friends and family. 🎁

**S’mores Night:** Take your s'mores game to the next level by using these gourmet marshmallows instead of the store-bought kind. The lemon and ginger tones will give a unique and unforgettable twist. 🔥🍫

Variations

Need to **adapt** this recipe for a **gluten-free** or **vegan** diet? No worries! 🌱

**Gluten-Free Option:** The recipe is naturally gluten-free; just ensure all your ingredients are certified gluten-free, especially the agar-agar, as it can sometimes be cross-contaminated.

**Vegan Option:** To make this recipe vegan, swap out the egg whites with an equal amount of aquafaba (the liquid from canned chickpeas). It whips up just like egg whites and provides a similar texture. Ensure the sugar you use is vegan as well.

With these simple substitutions, everyone can enjoy this delectable treat! 🌟

Faq

  • Why aren't my egg whites getting fluffy?

    Ensure your bowl and whisk are entirely free of grease. Even a tiny bit can prevent the egg whites from whipping properly.

  • Can I use lemon juice instead of lemon puree?

    Lemon juice is more liquid than puree, which might affect the consistency. It's better to stick with the puree or adjust other liquid ingredients accordingly.

  • Can I substitute agar with gelatin?

    Yes, but remember that agar sets at a higher temperature and has a different texture compared to gelatin. You'll need to experiment to get the right consistency.

  • How can I store leftover marshmallows?

    Store them in an airtight container at room temperature. They should keep well for about a week.

  • How can I prevent my marshmallows from becoming too sticky?

    Toss them in a mixture of powdered sugar and cornstarch to keep them from sticking together.

  • What's the best way to clean up after making marshmallows?

    Fill your tools and bowls with warm soapy water immediately after use to make cleaning up easier later.

Nutrition facts

LEMON & GINGER MARSHMALLOW
Recipe Yield:24 marshmallows
Calories:25-30 calories per marshmallow
Calories (Min - Max):25 - 30
Total Fat:0g
Saturated Fat:0g
Protein:0g
Total Carbohydrate:6g
Total Sugars:6g